Oldfashionedpeachblueberrycobbler Recipes

BLUEBERRY AND PEACH COBBLER

Steps:

• In a saucepan, combine first five ingredients. Bring to boil, stirring until thick. Add fruit and pour into a 2-qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk and butter. Spread over fruit mixture an bake at 375° for 50 minutes or until topping is golden brown and tests done. Serve warm.

PEACH AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
• Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
• Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.

BLUEBERRY PEACH COBBLER

Steps:

• Preheat oven to 400 degrees F.
• Roll pastry to fit a 2-quart oval baking dish. In a large bowl, combine peaches and blueberries. Mix in flour, sugar, nutmeg, vanilla and butter cubes. Pour into the baking dish and cover with pastry. Using a fork, cut off excess dough and create a decorative edge by pressing tines along edge of pan and pushing down. With a paring knife, cut 3 slices on top of the pastry to vent. Brush on egg wash and dust with sugar. Bake until golden brown on top and edges are bubbling, about 45 to 50 minutes.

OLD FASHIONED PEACH COBBLER

Steps:

• Preheat oven to 325 and grease baking dish.
• Crust:.
• Add the refrigerated butter to the flour and use fingers or a fork to mash until the mixture resembles large crumbs. Slowly add the milk until a dough ball forms. Cover with plastic wrap and place in the refrigerator for ten minutes.
• Peach Filling:.
• Boil a pot of water and add the peaches. Boil the Peaches for 3 three minutes and take out and let cool. After cool enough to handle, slowly remove the skin and cut the peach in half. Move each side of the peach in a circular motion to remove the pit. Chop the peach into small pieces and place in a bowl. Add the melted butter, spices, and sugar to coat the peaches. Add the one tablespoon of flour to the peaches.
• Crust:.
• After filling is prepared remove it from the fridge. The dough should be cold. Set 1/3 of the dough aside. Roll out the remained of the dough to match your baking dish size. Place into the Baking dish, the dough should be about half an inch thick. Place the filling inside the bottom layer of the crust.
• After, Roll out the remaining 1/3 dough and cut into 1/2 inch strips. Place the strips on the top of the cobbler into a crisscrossed lattice pattern. Bake the cobbler at 325 for 45 minutes. Let cool for 15 minutes. Serve!

OLD FASHIONED PEACH & BLUEBERRY COBBLER

Steps:

• In a large saucepan, combine brown sugar and cornstrch; stir in peaches and cinnamon.
• Cook& stir over med heat until mixture boils and thickens.
• Stir in blueberries.
• Cover and set aside.
• Stir together flour, sugar, baking powder and salt.
• With a pastry blender, cut in butter until mixture resembles cornmeal.
• Add milk and vanilla; mix lightly with fork until just combined.
• Bring fruit mixture to a boil; pour into a 4-qt casserole.
• Drop large spoonfuls of batter onto fruit mixture.
• Bake at 375 for 25-30 minutes or until batter tests clean.

GRANDMA'S BLACKBERRY COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 1/2 cups sugar, cornstarch, and a pinch of salt together in a small bowl; set aside.
• In a separate bowl, whisk the flour with 1 1/2 cups sugar, baking powder, and another pinch of salt. Mix in the softened butter until the mixture resembles cornmeal, then stir in the milk until moistened. Spread the blackberries into a 9x13-inch baking dish, and spoon the batter evenly over top. Sprinkle with the cornstarch mixture, then pour the boiling water over top.
• Bake in the preheated oven until the mixture is bubbly, and the topping is golden brown, 40 to 45 minutes.

PEACHY BLUEBERRY COBBLERS

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Combine the milk and butter; stir into dry ingredients until smooth. Pour into two 8-oz. ramekins or custard cups coated with cooking spray. Top with peaches and blueberries. , Bake at 350° for 30-35 minutes or until fruit is tender. Serve warm with ice cream if desired.

PEACH-BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees. with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
• Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
• Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 10 equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
• Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.